McCormick is sponsoring this post and has provided monetary compensation for the recipe development included here. All opinions are 100% my own.
I’m not quite sure how we lept from Summer to Winter, but my brain seems to have skipped Fall completely. It may have been the unseasonably warm September that we had here in the Puget Sound region, or it may have been how incredibly busy September always seems to be, but either way I’m a little shell-shocked that Thanksgiving is only 4 weeks away, and Christmas is only 8. Did you hear that?? EIGHT WEEKS UNTIL CHRISTMAS!!!!!
I can’t believe that it has taken me THIS LONG to post about this cake. I made this cake for my birthday party last month, and it is my favorite birthday cake yet. It is a moist made-from-scratch yellow cake with blackberry and raspberry filling, and iced with cream cheese buttercream loaded with vanilla.
This is the start of a LONG overdue series called…HOLY COW I WAS HORRIBLE WHEN I STARTED AND I NEED TO RESHOOT ALL MY OLD STUFF!!!! Okay, so I’ll probably come up with something a little more succinct than that, but you get the drift.
I think almost all bloggers that have been at this for more than a few years have these posts lurking in the way way back of their archives just waiting to be dug out, pinned, and paraded around the internet as a current representation of your work.
Want to know how far you can come and how much you can grow in four+ years? I present to you…the BEFORE.
I think there’s been a little improvement. Tiny bit.
This soup remains one of my favorites, no matter how good or bad the photo of it may be! Thanks to my awesome sister-in-law Jen for introducing me to this, and countless other dishes.
I knew I was finally an actual adult, and making some progress in the kitchen when you started asking me for my opinion on things now and then. You and Denise’s (My awesome mother-in-law!) encouragement and kitchen prowess has seriously made me strive to improve, search, and seek out different dishes to trot out at Sunday dinners because I know if you and your Mama like it, it must be good.
Remove as much meat as possible from the chicken. Place water and chicken carcass in a medium to large sized stock pot. Let simmer for at least 1 hour, but up to 3-4 is best. Using a large spoon, break down the bird in the pot after it softens up from simmering.
When stock is completed, strain through a fine mesh strainer and return the stock to the pan. Add additional water if your stock has substantially cooked down. Bring the water level up to *almost* its original level. Add onion, celery, chicken better than bouillon, sage, wild rice, carrots and mushrooms into the pot. Let simmer, stirring frequently, over medium-low heat.
While the soup is simmering, melt butter in small saute pan. Add flour and whisk. Let cook, stirring frequently, until golden brown.
Slowly add to simmering soup while stirring. Let simmer for 10 minutes over low heat. Add the heavy cream and stir until combined.
Oh.Good.Golly. Yup. I’ve been hearing about sous vide cooking for several years now, but I’d never had the opportunity to try it until the Taste dinner at IFBC this year. Sous Vide Supreme was one of the sponsors of the event, and was serving up some amazing 48 hour brisket for everyone. It was outstanding. So tender. Juicy. Flavorful.
When I got the opportunity to test and review a Sous Vide Supreme machine, I was so excited!
These steaks were the first dish I made with my Sous Vide machine, and they definitely didn’t disappoint. I followed the directions included with the machine, and out came some of the best steaks I’ve ever had.
Start with some good steaks.
First, you lightly season your meat and vacuum seal it. I threw a little butter in as well.
After your machine is preheated, go ahead and add your steaks into the machine.
We like our steaks medium rare, so I cooked them at 131.00. They were a *little* more done that I usually prefer, so next time we will cook them at 128 and see how that is!
One of the major benefits of Sous Vide cooking is that the food never goes above the set temperature, so steaks stay medium rare for the entire time they are in the machine. NO overcooking. Cook your steaks for at least an hour, or up to 8 hours.
When you are ready to serve them, pull them from the machine, cut the bags, and give them a quick sear.
Serve and enjoy!
Make sure you jump over to the Sous Vide Supreme website and enter their amazing sweepstakes they have running until October 24th.
Chicken Divan has been one of my very favorite meals for as long as I can remember. My mom used to make the best version, and it was one of the first things I really wanted to recreate when I started cooking.
This slow cooker chicken divan is perfect to make on a day when you are home to babysit it a bit, but don’t want to stand over the stove. You can have the cream of broccoli soup for lunch, and chicken divan for dinner! I’ve wanted to start developing some more slow cooker meals because I LOVE my slow cooker, and I’m also involved in a pretty awesome Crazy for Crock Pots Recipe Group over on Facebook with some very cool ladies who have been inspiring me and encouraging me to GET cRockin’!
Start by melting your butter in the slow cooker and whisking in the flour.
Cook it for about 5 minutes, whisking frequently, and then add in the water, bouillon, garlic salt, onion powder, and frozen broccoli.
Cook on low heat for 4-5 hours, or on high heat for 2-3, stirring occasionally. As soon as the broccoli is cooked through and the soup has thickened a bit you have yourself a very legit cream of broccoli soup. I had a bowl with some cheese and crusty bread. You could totally stop right here and make this dinner and no one would complain.
But if you have some people in your house who don’t consider it dinner unless there is some major meat and starch involved, press on soldier. This is going to turn into dinner tonight.
After the chicken and noodles are cooked, stir in some cheese and toss on the ritz and some more cheese.
Cover it and let the cheese get nice and melty, and serve with some salad and crusty bread. Mmmmmmmm…..
Turn slow cooker onto high heat and melt butter. Whisk in flour and let cook for 5 minutes, stirring frequently. Add in water, garlic salt, onion powder, and frozen broccoli. Let cook on medium heat for 2-3 hours on high, or 4-5 hours on low, stirring occasionally. Stir in heavy cream.
Add the chicken, and cook for an hour. Test chicken for doneness, and add pasta during last 20 minutes of cooking time. Stir in 2 cups cheese until melty. Mix up crushed ritz and remaining half cup of cheese, and sprinkle over the top. Heat until the cheese is melted.
Adjust cooking times according to your specific slow cooker. Test chicken doneness by cutting a piece in half and if there is no pink its done! Use rotisserie chicken for easier prep. Add in at the very end with the pasta. Low quality pasta or egg noodles will take much less time to cook than high quality pasta.
My kids LOVE Halloween. They look forward to it and plan for it for months. We don’t make a big deal of it, generally, because I’m not a big fan for a whole host of reasons, but we’ve chosen to let our kids participate in some of the “fun” parts of the festivities.
Managing the candypalooza that follows is always interesting though. I know some people put up the candy buckets and dole it out piece by piece, but we tend to go the other route and just let them go crazy for a few days. I’ve stopped short of creating a contest to see who can eat all their candy the fastest, but I’ve been tempted. The faster they eat it, the less time I have to manage the candy wrappers, the begging and pleading and prodding for “just one more piece”, the candy fights, and the continual sugar high that ends up turning into utter and complete chaos around here. I’ve taken the same “rip the bandaid” off stance with Easter too. The last two Easters I think my kids entire breakfast AND lunch has consisted of 90% candy. I might be the worst, or maybe I might just have this candy crap figured right out.
One thing I LOVE seeing in their candy buckets are these awesome FREE Jr. Frosty coupons from Wendy’s®. I collect them from all four kids’ buckets and then put them all up on the fridge, where they get to look at them and think about them many many times a day. This inevitably leads to questions about when, and how they can finagle a trip to the next town over and get themselves some FROSTIES, stat! Do you KNOW how many floor sweepings and laundry shoot emptying and chicken waterings I can get out of ONE trip to Wendy’s for a Jr. Frosty??? Those little coupons are like magic chore tickets around here, and I hoard them like $20 bills.
I also love the fact that ninety cents of every $1 Halloween Coupon Book sold between September 13 – October 31, 2014 will benefit the Dave Thomas Foundation for Adoption®. (Coupons are valid for use: November 1, 2014 through February 1, 2015.) For 22 years, Wendy’s® has supported foster care adoption. This is a cause so near and dear to my heart. The Dave Thomas Foundation for Adoption® believes that we have a responsibility to be the voice of foster care adoption, so that every child finds a family. As founder Dave Thomas said, “These children are not someone else’s responsibility. They are our responsibility.” The DTFA exist to find homes for children who are waiting to be adopted from foster care in North America. I totally agree. Even if you cannot personally care for a foster child, there are so many ways to get involved and come behind those people whom have taken up this calling and made an impact on children at the most vulnerable times in their lives.
Did you know that there are more than 100,000 children in foster care awaiting adoption? If you feel the call to adoption, I urge you to look into the possibility of adopting into your family one of these children who so desperately need a permanent place to call home. Thanks to Wendy’s® consumers and the Dave Thomas Foundation for Adoption®, 4,000+ children have found adoptive families.